Please dont tell my wort that... lol. Ive done it all the way out to finished beer. It works. I was amazed at first but when you think about it, its about whats in the wort not the physical grain itself. The buffering we are working with is in the liquid.
Yeah no problem. I haven't found using brunwater to be able to figure out adding acid directly to kettle works. For mash...no problem. So when I want to keep lactic to minimal, I throw all salts on mash strike water .then use 1ml at time in kettle.So far I have had good luck using the average of Kai's figure for adjusting with lactic 88% at .175ml per pound of grain bill per .1 of ph drop needed. So in a ten pound grain bill that needs to be dropped from 5.5 to 5, it would be 10x.175=1.75x5=8.75ml if you stick with .5ml per pound max thats 5ml obviously, so you could start by trying 5ml and see where it gets you. Then decide if that's close enough. Or switch to sulphoric 10% which requires about 1.75 per pound grain bill...
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but i think this only works in the mash. in the kettle its not the same buffering that occurs with the grain.
So I'm going to say no, it's not the same. I haven't been able to replicate predicted ph drop in bru'nwater for mash vs.whats happening in wort. It's taking less latic to drop wort ph vs ph in mash.
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Thats a good thing. Better than needing more.
My figures are just a middle average of Kai's figures. When I say .175 he is saying .125-.210ml per pound. He also isnt saying its a carry through necessarily. His figures are for the mash. I was trying to find figures that would work for final beer adjustment, and Kai's numbers are about all that's out there. I found that there must be some connection because they work for me as a ballpark estimate. As always, YMMV
Out of curiosity, how much grain was in your batch? And how much lactic did it take for how much ph drop?